Persimon® kaki and Jerusalem artichoke duo with olives
2 Persimon® kakis
12 slices of Jerusalem artichoke (Helianthus tuberosus)
4 mandarin oranges
Mint and parsley leaves
Fleur de sel, pepper
1 litre of olive oil, Hojiblanca variety
Using a peeler, cut off kaki slices 1 cm thick and thin slices of marinated Jerusalem artichoke. Put a kaki slice between two slices of the marinated Jerusalem artichoke.
For the marinade: 1 litre water, white vinegar, a pinch of ginger, pepper and 2-3 g of parsley. Marinate the Jerusalem artichoke for 24 hrs.
For the mint/mandarin oil: Peel 4 mandarins carefully, removing all the white pith as well, and leave them to dry in the kitchen. Run them through a coffee grinder to pulverise them. Add the mandarin powder to the olive oil of the Hojiblanca variety together with some mint leaves. Keep this marinated oil in a cool place, as it will be good for this dish and any others you might like to make.
For the dried olives: Dry the olives in the oven for 8 hours at 100°C. Grate the dry olives through a micro-grater. Dip the kaki slices in the black olive powder, arrange on a plate, add a dash of mint-mandarin olive oil, add pepper, and season with the Fleur de sel mixed with the mandarin powder.
The olive oil of the Hojiblanca variety is of Andalusian origin. It is a fruity, sweet oil, with the aroma of fresh grass, a slightly bitter taste like green fruits, traces of spices and an almond aftertaste.